Currents

Seared Norwegian saumon topped with crisp asparagus, haircot verts, red onions, bell pepper and tomatoes in an olive oil, basil, and lemon juice vinaigrette over truffled potatoes.

Grilled Saumon with sauteed spinach instead of potatoes

Our twist on a southern classic, layered with blue cheese and topped with wild mushroom sauce. Served with mild horseradish mashed potatoes and asparagus.

Classic French Stew, beef tenderloin braised in cabernet sauvignon and beef stock paired with button mushrooms, carrots, pearl onions, and served with mild horseradish mashed potatoes.

A Grilled tilapia filet over wild long grain rice topped with an avacodo and tri-color bell pepper relish with lime and fresh cilantro and steamed broccoli.

Baked chicken breast rubbed with Moroccan spices stuffed with feta cheese and served over roasted pine nut Couscous with grilled vegetables and topped with cilantro oil.

Veal tenderloin, sauteed in olive oil with shallots, brandy and a bouquet of wild mushrooms. Served with truffled potatoes and julienne vegetables.

Wild mushroom and cheese ravioli served with a gorgonzola bacon cream sauce. Add chicken $13.95. Add shrimp $16.95

10 oz. Black Angus ribeye grilled, served with pomme frites.

Ricotta cheese filled pasta in a creamy alfredo sauce with mushrooms, sun-dried tomatoes, basil and sliced red onion.

Grilled breast of chicken, sliced then tossed with red onions, basil, tomatoes, feta cheese and angel hair pasta.

Sauteed to a golden brown then topped with poached eggs, smoked red bell pepper coulis and fresh basil.

Baked norwegian saumon topped with basil pesto and served with a Buer blanc sauce, horseradish mashed potatoes and grilled asparagus.

Angel hair pasta tossed in tomato basil and garlic marinara topped with grated parmesan cheese.

Bow tie pasta tossed with asparagus, zucchini squash, haricot verts, olive oil, garlic, tomatoes, cream and parmesan cheese.

Chicken breast encrusted in pistachios, baked, and served over a bed of organic greens tossed in olive oil, balsamic vinegar with roasted bell pepper, avocado and crumbled blue cheese.

A chicken breast encrusted with pecans served over a bed of mixed greens with a cranberry citrus vinaigrette and topped with crumbled blue cheese, candied pecans, bosc pears, and dried cranberries.

Crisp romaine tossed with currents caesar dressing and romano cheese with grilled chicken.

Five ounce black angus filet served with grilled zucchini and squash, served over a bed of mixed greens with our chive vinaigarette dressing.

Breast of chicken encrusted with red corn tortillas and herbs, sliced, and topped with jalapeno cheese, and tomato salsa served over mixed greens tossed in currents caesar dressing

Breaded calamari fried to a golden crisp served over mixed greens and topped with ranch dressing, red onions, and roasted red bell peppers.

Crab cakes sauteed to a golden brown, topped with dijon dressing over baby greens with tomato, and blanched asparagus.

Smoked saumon sliced over a bed of mixed greens and topped with asapargus, capers and served with a dill sabayon dressing.

Layers of fresh eggplant, zucchini, squash, onions, tomato and mozzarella in olive oil with truffled potatoes drizzled with our house vinaigrette.Small caesar salad served only with an entrée $3.00, french onion soup and soup du jour $4.95, small house salad of mixed greens with onion, tomato, feta cheese our vinaigrette dressing $3.75